Strawberry Syrup Recipe (Strawberry Sauce)

This Strawberry Syrup Recipe is incredibly easy and uses only 4 ingredients. It’s perfect for pancakes, ice cream or cheesecake topping and more.

During the peak of strawberry season in June, I just can’t get enough of them. Buying them off season from the stores is always such a let-down, even if they look beautiful.

This strawberry syrup recipe is a great way to preserve this gorgeous summer fruit for at least a few months.

NOTE: Even though this syrup is pictured in canning jars, this is not a recipe for canning the syrup!

Since this recipe has corn starch in it, it is not suitable for canning. If you want a syrup that is suitable for canning, you have to use Clear- Jel such as in this Cherry Pie Filling or use regular pectin to thicken the sauce such as this Blackberry Syrup recipe.

What you need

• fresh strawberries – or use your own frozen strawberries or a high quality store bought but I strongly suggest using your own. Either fresh or frozen.
• sugar – can use a sugar substitute according to package directions, raw or turbinado sugar or honey.
• lemon juice – I suggest using bottled lemon juice.
• water
• cornstarch

How to make it

1. Rinse berries under cold water. Remove hulls. Angle a small paring knife in next to the hull and gently lift toward the blade end up to remove them.
2. Chop berries into small pieces. Add berries, water, lemon juice and sugar to a small saucepan.
3. Stir until sugar is dissolved. Bring to boil. Reduce heat to a simmer and simmer for about 10 minutes until the strawberries are soft. (See notes below for a smooth syrup.)
4. Mix cornstarch with a bit of warm water from the tap. Stir until cornstarch is dissolved.
5. Add to strawberries. Continue to simmer for 2-3 minutes, stirring constantly until sauce thickens. Remove from heat.
6. Place in jars or containers. Allow it to cool to room temperature. Then, refrigerate.

How to make syrup smooth

To make it smooth textured, proceed with above instructions to step 5. After strawberries have softened, purée the contents of the pan with an immersion blender or in a large food processor. Make sure you cover the processor with a kitchen towel, in case of spills. It is hot an can badly burn you.

Once the syrup is smooth to your liking, add it back to the pot and reheat. Then add the cornstarch to thicken it. Continue with the above instructions.

How long will sauce last in the refrigerator?

This sauce will last at least one month, refrigerated, if it ever lasts that long without someone eating it!

How to use strawberry syrup

This syrup is so versatile. Use it

• for pancakes, French toast and waffles
• as an ice cream topping
• as a cheesecake topping.
• for vanilla pudding
• pour it over yogurt or cottage cheese.
• use it for drinks. Pour some club soda or seltzer over to make a fizzy beverage or add to milk or iced tea.
• give it as hostess gifts.

Important recipe notes

• There is no need to skim the foam from the top of the cooking berries. The foam will dissipate after adding cornstarch.
• Use fresh or home frozen berries for this recipe. The quality will be better than store bought.
• Do not use this recipe for water bath or pressure canning. It is not shelf stable.
• Store syrup in refrigerator.

Tools I use

• saucepan
• paring knife
• extra large bamboo cutting board
• pint jars